Chicken

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

Everything you want in a crispy chicken sandwich, with none of the fuss.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

You’re essentially making a large chicken fat–doused crouton here, people.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

This crispy chicken is a weeknight dinner MVP.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

This sweet-sour pan sauce is to die for.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.